Caesar Salad

Dressing: 4 anchovy fillets finely chopped to a paste, 2 garlic cloves grated, 1 tsp Dijon mustard, 2 tbsp lemon juice, 1 tsp Worcestershire sauce, 2 egg yolks, 100 ml extra-virgin olive oil, 30 g Parmesan grated, salt and black pepper
Salad: 2 heads romaine lettuce (inner leaves), 4 thick slices sourdough cubed, 2 tbsp olive oil, 60 g shaved Parmesan

1. Toss bread cubes in olive oil; season. Bake at 200°C for 10-12 minutes until golden and crisp. Cool.
2. Whisk anchovy paste, garlic, mustard, lemon juice, and Worcestershire. Add egg yolks; whisk until smooth.
3. Very slowly drizzle in olive oil while whisking constantly to emulsify. Stir in Parmesan. Season generously.
4. Toss lettuce leaves in a large bowl with just enough dressing to coat every leaf.
5. Add croutons; toss once more.
6. Plate and shower generously with shaved Parmesan. Serve immediately.